Riesling

Background: Riesling wines are somewhat similar to Chenin Blanc wines in that they are highly acidic which can make them last a long time in the bottle. Also the French Alsace and German producers have discovered how to temper the acidity of the grape with residual sugar fruitiness that results in a wine that can still taste dry but have a sweetness that is not a dessert style taste.

Cool weather Rieslings (German Mosel-Saar-Ruwar or Ahr regions, Austria) are lighter and more acidic. Warmer weather Rieslings (Alsace, USA, Australia, Chile, South Africa) are heavier in body and less acidic. Late harvest Rieslings are sweeter and fuller-bodied.Classic Brands and Sources:

Characteristics:

Style #1 – cool weather, dry, Old World

Body – light

Acidity – high

Sweetness – dry

Tannins – low

Style #2 – warm weather,dry, New World

Body – medium

Acidity – medium (+)

Sweetness – dry, fruity

Tannins – low

Style #3 – off dry

Body – medium

Acidity – perceived as medium

Sweetness – slightly sweet

Tannins – low

Style #4 – late harvest

Body – full

Acidity – perceived as low

Sweetness – sweet

Tannins – low

Wine and food pairing guidelines:
Dry Riesling pairs with acidic dishes while off-dry Riesling pairs better with savory, sweet and sour dishes, and lightly to moderately spiced (hot) dishes; Late Harvest Rieslings are primarily dessert wines that do well on thier own or with sweet desserts.